INFLUENCE OF FERMENTATION PATTERN ON AROMA COMPOUNDS IN LEGUME SPREADS

While fermentation is recognized for its ability to enhance the functional, nutritional, and sensory aspects of legumes, the outcomes of various studies differ and lack consistency due to factors such as protein source, microorganisms, and applied fermentation methods. The aim of this study was to compare the profile of aroma compounds in spreads produced from different legume concentrates using different fermentation temperatures. The legume concentrates (LC) (local market, Latvia) of brown pea (AB), yellow pea (AY), and fava (AF) in 50:50 proportions with Alomix (legume concentrate mix), starter Danisco® VEGE 033 (Danisco, Denmark), were used in the research. PC was thermally treated (72±1°C, 30±5 min), cooled (37°C, 40°C, 43°C), inoculated, and fermented (until pH 4.9-4.6 was). Aroma compounds were detected in fermented spreads using Perkin Elmer Clarus 500 GC/MS and an Elite-Wax ETR column (60 m × 0.25 mm i.d.; DF – 0.25 μm). Aldehydes, alcohols, organic acids, and ketones haa the highest relative abundance in the analysed samples. A significantly lower (p<0.05) hexanal concentration was detected in AF samples, regardless of the fermentation temperature, in AY samples at 37±1°C, and in AB samples at 43±1°C. Fermentation temperature has significant influence on aroma compounds in fermented legume spreads; however, the results are not consistent and depend on the LC. The choice of LC and an appropriate fermentation temperature can positively affect the aroma of the product.